The Life of Cheese Crafting Food and Value in America - California Studies in Food and Culture
Hardback (30 Nov 2012)
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Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cultural and economic value for producers as well as consumers. Dairy farmers and artisans inhabit a world in which their colleagues and collaborators are a wild cast of characters, including plants, animals, microorganisms, family members, employees, and customers. As unfinished” commodities, living products whose qualities are not fully settled, handmade cheeses embody a mix of new and old ideas about taste and value. By exploring the life of cheese, Paxson helps rethink the politics of food, land, and labor today.
Book information
ISBN: | 9780520270176 |
Publisher: | University of California Press |
Imprint: | University of California Press |
Pub date: | 30 Nov 2012 |
DEWEY: | 637.3 |
DEWEY edition: | 23 |
Number of pages: | xiii, 303 . |
Weight: | 472g |
Height: | 229mm |
Width: | 152mm |
Spine width: | 25mm |